Baked Zucchini Boats
These garden-fresh zucchini stuffed with veggies serve 4 as a light main course or 8 as a side dish.
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Servings: 4
Calories: 112kcal
Ingredients
- 4 medium zucchini
- 7- ounce can diced green chiles drained
- 1 slice sandwich bread white or wheat, toasted and torn into small pieces
- 3/4 cup vegan cheddar cheese shredded
- 2 Roma tomatoes seeded and chopped
- 1/4 cup white onion chopped
- 2 jalapeno peppers finely chopped
- 2 tablespoons black olives finely chopped
- 1/4 teaspoonn dried basil
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Remove stems from the zucchini then cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/4-inch border around the edges. Chop the pulp.
- In a medium mixing bowl, combine the zucchini pulp, green chiles, bread pieces, cheese, tomatoes, onion, jalapenos, and olives. Season with basil, seasoned salt, and black pepper.
- Spoon filling mixture into scooped-out zucchini.
- Arrange stuffed zucchini in a baking dish. Cover tightly with foil.
- Bake 20 minutes, or until zucchini is fork-tender. Serve hot.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 647mg | Potassium: 174mg | Fiber: 3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 1mg
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